2 lb. frozen shredded hash browns
1 tsp. salt
1/2 c. melted butter
2 tbsp. minced onion
1/2 tsp. pepper
1 (10 oz.) can cream of celery soup
2 c. sour cream
2 c. cheddar cheese, grated
1/2 c. cooked drained bacon pieces
2 c. cornflakes crumbs

Thaw potatoes. Mix all ingredients except the cornstarch which are sprinkled over the top. Place in a buttered 9 x 13 inch pan. Bake for 40-60 minutes at 350 degrees uncovered. This dish can be made ahead and refrigerated until time to bake. Serves 10-15.